Archive for October 2015

Recipes at: http://www.ciaprochef.com/naturesweet/videos/

In this recipe, Chef Sandy Sauter creates a colorful and tasty flatbread topped with tomatoes, fresh Parmesan and basil. Serve as an appetizer or with your favorite side dish. You can also be creative and add more toppings, as desired.

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Recipes at: http://www.ciaprochef.com/naturesweet/videos/

NatureSweet tomatoes are in season year-round, so you can use flavorful fresh tomatoes anytime. Here Chef Sandy Sauter from The Culinary Institute of America creates savory turnovers known as empanadas, filled with Glorys tomatoes, cheese, and shredded chicken.

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Recipes at: http://www.ciaprochef.com/naturesweet/videos/

In the Greek kitchen, fresh tomatoes accompany feta in many delicious ways. In this demonstration, Chef Sandy Sauter shows us how to prepare Baked Feta with Chopped Olives, Herbs, and Sunbursts and Glorys Tomatoes served with pita chips. This is a delectable way to marry tomatoes and cheese.

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Recipes at http://www.ciaprochef.com/naturesweet/videos/

Wherever tomatoes go, cheese often follows. Herbed goat cheese pairs perfectly with this tomato tart. Serve in thin slices as an appetizer or in larger portions with a green salad for lunch.

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Recipes at: http://www.ciaprochef.com/naturesweet/videos/

Tomatoes can elevate your cheese board, too. The British classic, Cheddar with chutney, can also inspire creative riffs like this Baked Camembert with Sweet and Spicy Tomato Chutney with Candied Walnuts.

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Indian Tomato Chutney

Recipes at: http://www.ciaprochef.com/naturesweet/videos/

In this recipe, Chef Sandy Sauter prepares a spicy tomato Indian chutney with flavorful NatureSweet Glorys tomatoes. This chutney has a chunky texture and is versatile enough to serve with your favorite protein or vegetable dish. For ideas on how to serve the chutney, watch the Tikka-Spiced Chicken Kebabs with Tomato Chutney, and Baked Camembert Cheese with Sweet and Spicy Glorys Tomato Chutney videos!

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Recipes at http://www.ciaprochef.com/grapes/recipes/

Here’s a delectable, contemporary take on a Napoleon. Chef Rebecca Peizer from The Culinary Institute of America combines the flavor and texture of lobster and avocado with the sweetness of red and black grapes, with another layer of rich crème fraiche and green grapes, all served over a frisée salad. This dish can be served for lunch or as a first course dinner option.

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Recipes at http://www.ciaprochef.com/grapes/recipes/

This dish brings together nuts and seeds, fruits, and herbs for a colorful and texture-rich salad. Chef Rebecca Peizer from The Culinary Institute of America begins by preparing pickled kumquats, followed by crushing spices to create a unique vinaigrette; and finishes with sweet green grapes, oranges, fennel, and radishes, all artfully arranged to wow your guests!

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Recipes at http://www.ciaprochef.com/grapes/recipes/

Here’s a perfect light and sweet dessert served with a colorful, grape-inspired compote. Chef Rebecca Peizer from The Culinary Institute of America shows us a new take on panna cotta, flavored with buttermilk, and served with a spiced grape compote, creating a delicious, rich combination that is both flavorful and healthy.

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Recipes at http://www.ciaprochef.com/grapes/recipes/

The vinaigrette in this vegetarian salad originates from North Africa and combines lentils, roasted red bell peppers, and almonds with the sweetness of fresh green grapes, creating a healthy lunch or dinner entrée or side dish.

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Recipes at http://www.ciaprochef.com/grapes/recipes/

In this demonstration, Chef Rebecca Peizer from The Culinary Institute of America prepares a spice mixture to sear the chicken and then places the chicken on rosemary skewers for double the flavor. The chicken is then combined with sautéed garlic and shallots, wine, red grapes, and olives and placed in the oven for roasting. After 30 minutes, your kitchen will smell fabulous and your family and friends will be talking about their meal for weeks to come.

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